hi there

ive been making tiered cakes but noticed when its time to cut it up the tiers get stuck to the top of the next tier

heres how i do it

cake board cake,  then dowels,  then little bit of royal icing then cake board cake etc 

am i doing it wrong?

the bottom fondant always gets stuck to the bottom of the top cake board.

if i dont use the royal icing or butter cream etc wont the top cake just slide right off?

AThe way I do my cake is cake dowel rods then I put butter cream on top of dowel rods then my board and cake and so on. I do that so that the cake will have support but want really stick and also you don't have to put anything on the bottom of the board if u don't like

okay i might try that next time thanks

just so unsightly when cutting up when the fondant gets stuck

do you mean the bottom as in to stick the cake to the board?

I do the same as countrygirl and mine always seem ok ;-)

AAny other suggestions or help from anyone?

AI think the royal icing is causing your issue. I usually don't put anything between my tiers

AHow one earth Is it stable with nothing holding the boards and cake together?

AI cut my support dowels to just a teensy bit below the fondant of my base tier. This way the top tier is still basically resting on the bottom tier, but still supported by the dowels. And if the cake will be moved in a vehicle I usually use a center dowel through the whole thing.

AJust use SPS and your problem is solved.

I agree with Leah, I bought the sps and I love it. Its not expensive either. I sprinkle a little powdered sugar on top my tiers, and the sps plates don't stick and pull up the icing when you lift the sps off.

ASps isn't a avaiable or sold here in Australia

I don't see why you wouldn't be able to order it from US and have it shipped to AUSTRALIA. You would just have to make sure you get your parts back when you make a cake,so you wouldn't have to purchase more than one set.

AYeh could do that but he pillars are 4" and our cakes are 3" so I'd have to cut a inch of each pillar

Ok...so cut them....You aren't going to find anything that perfectly fits your cake and requires no work. Cutting is really simple with a miter box and handsaw. I just bought one for $7

AOr use bubble straws (easily found on Google). Cheap, sturdy, can cut to custom lengths. Haven't used anything else in years.

AAnd nothing should go sliding unless you drive like a crazy person. :-)

AI just thought cutting them would be very hard to do

ASPS is a great system, and I wholeheartedly suggest it to everyone, especially people newer to tiered cake construction. It really is a good sturdy foolproof system. I don't use it anymore for a variety of reasons, mostly cause I don't want to be hacking on those hard pillars. Bubble straws do the job great, and I can.snip them to any size instantly.

I love using SPS, I will say, one time I was actually around to cut & serve the cake I made and the fondant on the top of my bottom tier TOTALLY stuck to the bottom of the SPS plate.  I wasn't sure if it was due to humidity or what...and I've been curious if any of the cakes that have gone out of my door have had the same issue - but I haven't heard any complaints yet.

SPS just came out with "ez cut" pillars...they are great, no hacking with a saw.

I sprinkle powdered sugar between plates and tiers,never had a probem yet.